Matcha Heart Thumbprint Cookies
Flavoured with earthy green tea powder, these stunning thumbprint cookies with jam-filled heart centres make a festive treat that’s perfect for sharing during the holidays.
Ingredients
- 2 cups (500 mL) all-purpose flour
- ¼ cup (60 mL) matcha (green tea powder)
- 2 tbsp (30 mL) cornstarch
- 1/2 tsp (2 mL) salt
- 3/4 cup (175 mL) granulated sugar, divided
- 1 cup (250 mL) unsalted butter, softened
- 1 egg
- 1 tsp (5 mL) vanilla extract
- 1/2 cup (125 mL) E.D.SMITH TRIPLE FRUITS® Strawberry Raspberry & Plum Fruit Spread
- Confectioners’ (icing) sugar, for dusting
Directions
- In medium bowl, whisk together flour, matcha, cornstarch and salt.
- To small shallow bowl, transfer 2 tbsp (30 mL) granulated sugar.
- In large bowl, using electric mixer, beat together butter and remaining granulated sugar until light and fluffy. Beat in egg and vanilla until smooth. Add flour mixture in two batches, beating on low speed just until incorporated.
- Cover dough with plastic wrap. Refrigerate until firm, at least 1 hour and up to 3 days.
- Transfer E.D.SMITH TRIPLE FRUITS® Strawberry Raspberry & Plum Fruit Spread to piping bag with a plain tip or resealable bag with ¼-inch snipped off the corner.
- Preheat oven to 350°F (180°C).
- Scoop dough by heaping tablespoons (15 mL) and roll to make 28 one-inch (2.5 cm) balls; flatten to 1-inch (2.5 cm) thick rounds. Dip tops of each cookie into bowl of granulated sugar.
- Arrange on parchment paper–lined baking sheets, spacing about 2 inches (5 cm) apart.
- Press 2 thumbprint indentations into centre of each cookie ball to make a heart shape. Pipe jam into each indentation.
- In batches, bake cookies for 15 to 18 minutes or until edges are lightly golden and tops are set. Let cookies cool completely in pan on wire rack. Lightly dust cookies with confectioners’ sugar before serving.
Tips
If preferred, you can also use a ¼-tsp (1 mL) measuring spoon to make the thumbprint indentations.
